This morning, I woke up ready to complete my Tabata sprint workout on the treadmill. Thanks so much for the great idea, Claire!
It has always been extremely hard for me to run on a treadmill. For some reason, it makes me feel very dizzy and I just do not enjoy any aspect of it. That being said, I am training for a half marathon on September 29. With my work schedule, the only time that I can run is very early in the morning when it is dark, and after working an entire day. The problem with running in the morning is that I don’t feel comfortable running in the dark, and the problem with running after work is that I am so hungry and ready to just relax at the end of the day that I am never able to run to the best of my ability when I do after work.
I have also been trying to work on my speed in hopes to increase my half marathon running time from last year, so when I saw Claire post the Tabata sprint workout I literally thought that it was a stroke of genius. Why had I not thought of such a brilliant idea!? Completing this type of workout makes the time literally fly by, and I don’t get as dizzy! Not quite sure why, but it works for me and I am sticking to it.
After my sprinting intervals, I then completed a shoulders, arms, and abs routine.
Now, it’s time for me to share a recipe that I have been wanting to let you all know about for a while…Carrot Cake Pancakes.
Two weekends ago, after completing my 9 mile run, I knew that I wanted pancakes. I thought about it during the entire run, and basically created the recipe while completing the 9 miles. Am I the only one who thinks about what they are going to refuel with after the workout…while working out!?
I came right home, drank some water, and immediately got to cooking up these delicious (and dare I say healthy) pancakes).
Carrot Cake Pancakes
- 1 cup whole wheat flour
- 1 1/4 cup oat flour
- 1 4oz jar baby food carrots
- 1/2 cup unsweetened almond milk
- 1/2 cup water
- 1 egg
- 2 tsp baking powder
- 2 packets of stevia (I used Truvia)
- 1/4 tsp nutmeg
- 1/2 tsp cinnamon
- 1 tsp vanilla
Place a skillet over medium heat until the pan is warm. Spray with nonstick cooking spray. Combine all ingredients in a large bowl, and mix until combined. Scoop by 1/4 cup servings onto the skillet. Allow to cook until the sides are dry, then flip over to cook the second side for about 1-2 minutes. Place on a serving plate, and enjoy! These taste great with almond butter and a little sweetened Greek yogurt on top!
**If you have leftovers, they keep well in the refrigerator for a couple of days.
Nutrition per pancake: Calories–111.8 Fat–1.9g Carbs–28g Protein–4.5g
Also don’t forget to enter yesterday’s contest to win a Happy Headgear Headband!!
Of Possible Interest:
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- What’s In Season: Fall: Cooking Light
- Benefit of Compression Gear: Running Times